Go Back

Baked Ricotta Garlic Herbs

Helen T. Patterson
Warm, creamy, and herb-scented, this baked ricotta makes a simple yet elegant appetizer.
Rich in protein and healthy fats while low in carbs, it’s ready in under an hour and perfect for serving with bread, crackers, or roasted vegetables.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Italian, Mediterranean
Servings 6

Equipment

  • 1 mesh colander (for draining ricotta)
  • 1 Medium Mixing Bowl
  • 1 Hand Mixer
  • 1 spatula
  • 1 small baking dish or ramekin (16-ounce capacity)
  • 1 foil-lined baking pan
  • Measuring spoons

Ingredients
  

  • 8 ounces whole milk ricotta cheese
  • 1 tablespoon fresh herbs basil, thyme, oregano, rosemary, or preferred mix
  • 2 medium garlic cloves minced
  • 1 large egg
  • 3 tablespoons grated Parmesan cheese divided
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 tablespoon olive oil

Instructions
 

  • Prepare the Ricotta: Place the ricotta cheese in a mesh colander set over a bowl to allow excess liquid to drain.
    Let it sit for about 20 minutes, pressing gently with a spatula once or twice to remove extra moisture.
    This step ensures your baked ricotta will be creamy but firm, preventing it from becoming watery during baking.
  • Preheat the Oven: Set your oven to 375°F (190°C) to allow it to reach the ideal temperature while you prepare the cheese mixture.
    This ensures even cooking and a beautifully golden top.
  • Mix the Cheese Filling: Transfer the drained ricotta to a medium mixing bowl.
    Add the minced fresh herbs, garlic, egg, two tablespoons of grated Parmesan, and a pinch of salt and pepper.
    Using a hand mixer on medium speed, blend for about one minute until smooth and well combined. The mixture should be creamy, fluffy, and evenly seasoned.
  • Prepare the Baking Dish: Lightly spray a 16-ounce ramekin or small baking dish with cooking spray to prevent sticking.
    Place the dish on a foil-lined baking sheet to catch any drips and make handling easier.
  • Assemble the Ricotta: Spoon the cheese mixture into the prepared dish, spreading it evenly.
    Sprinkle the remaining tablespoon of Parmesan cheese on top, then drizzle with olive oil.
    This layer will create a golden, flavorful crust during baking.
  • Bake the Ricotta: Place the baking sheet with the dish in the preheated oven. Bake for 30–35 minutes, or until the top is lightly golden and the edges are set.
    Avoid overbaking to maintain a creamy interior.
  • Cool and Serve: Allow the baked ricotta to rest for about 10 minutes before serving.
    This short cooling time lets the cheese set slightly while keeping it warm and spreadable.
    Serve with toasted bread, crackers, or roasted vegetables for a delicious appetizer or snack.

Notes

  • Drain the ricotta thoroughly to prevent a watery bake.
  • Use fresh herbs whenever possible for the most vibrant flavor.
  • Allow the baked ricotta to cool slightly before serving to maintain its creamy texture.
  • Can be made ahead of time by mixing ingredients except for the final Parmesan and olive oil.
  • Pairs beautifully with roasted vegetables, crackers, or toasted bread.
  • Adjust garlic according to taste; roasting it beforehand will create a sweeter, milder flavor.